Fante's Kitchen Shop – Since 1906

Cartucce Napoletane

Cartucce Napoletane is a light pastry with the flavor of almonds. It is baked in a special tubular mold, which is lined with parchment that keeps fingers clean when consumed.

The name loosely translates as Neapolitan Cartridges. Origins of the pastry point to the likelihood that it was designed in a shape similar to cartridges of ammunition, in tribute to the Borbone royal family of Naples and Sicily.

Mix the almond flour with 2 beaten eggs and flavors, and let rest at room temperature for 1 hour.

Work the softened butter into the sugar and ammonium carbonate, add the mixture of eggs and almond flour a bit at a time, alternating with the 2 beaten eggs; mix and add the melted butter, then add the 2 flours, sifted, in two or three additions.

Let the mixture rest for 1 hour at room temperature.

Transfer the mixture into a pastry bag with a plain 1 cm opening.

Pipe the mixture into the molds lined with the papers, filling up to the rim of the mold, as they will rise in baking.

Bake at 170°C / 340°F for 10 minutes then lowering the temperature to 160°C / 320°F for 10-15 more minutes.

Actual baking time may vary; when baked they should be lightly colored; removing the paper should reveal a slightly darker upper part.